Adapted from Vegan Wonton Wrappers
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- cornstarch
Directions
Mix all ingredients except cornstarch. Knead dough on surface powdered with cornstarch (flour tends to make the wrappers more tough) until smooth. Cover with a towel and let stand for 20 minutes.
Divide dough in half. Roll one half out as thin as you can and cut, with a pizza cutter into 16 3 x 3-inch squares per half (32 total). Repeat for other half of dough. If you can't get 32 that's fine. Depending on the day, sometimes I can only roll it thin enough for 24 wontons.
Store in airtight bag in fridge or freezer with cornstarch sprinkled between sheets.
Can't wait to try this recipe - especially when we want to make Italian Chips http://necessarypleasures.blogspot.com/2011/07/around-world-italy.html But don't have store bought wonton wrappers on hand.
ReplyDeleteThanks!
Have you ever tried this with whole wheat flour?
ReplyDeleteI haven't tried it with hard red whole wheat, but I have tried it with the whole wheat hard white flour. With that, I just had to add a bit more water. I would think even more water would be the case for standard whole wheat flour (hard red). Let me know if you try it!
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